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Rib Eye Steaks with Amazing Glaze
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    Rib Eye Steaks with Amazing Glaze

  • 4 rib eye steaks, each 1/2 inch thick Flavorless cooking oil to brush on the cooking rack Amazing Glaze:
  • 1 Tbl. olive oil
  • 1/2 yellow onion, chopped
  • 6 cloves garlic, finely minced
  • 2 Tbl. minced fresh thyme leaves
  • 2 cups dry red wine
  • 1 1/2 cups ketchup
  • 3 Tbl. Heinz 57 Sauce
  • 3 Tbl. packed brown sugar
  • 2 1/2 Tbl. dark sesame oil
  • 2 Tbl. chile powder
  • 1 Tbl. molasses
  • 1 Tbl. dried oregano
  • 1 Tbl. paprika
  • 1/2 Tbl. dried sage
  • 1/2 Tbl. Tabasco sauce
  • Place the steaks in a nonreactive container. Make the amazing glaze: In a 2 1/2 quart saucepan, combine the oil and onion, place over medium-low heat and cook until the onion becomes translucent, about 8 minutes. Add the garlic and sauté for 30 seconds. Add all the remaining ingredients. Bring to a low boil, cover, and reduce the heat to a simmer. Simmer 20 minutes. Remove the top, turn the heat to medium-high and boil until only 2 1/2 cups remain. Transfer to a bowl and cool. Pour half the glaze over the meat, cover, and refrigerate 1 to 8 hours. Refrigerate remaining glaze. One hour prior to cooking, remove the beef and reserved glaze from the refrigerator. To Grill: If using a gas or electric grill, preheat to medium (350F). If using charcoal or wood, prepare a fire. When the gas or electric grill is preheated or the coals or wood are ash covered, brush the cooking rack with the oil, then lay the beef in the center of the rack. Grill the steaks about 4 minutes on each side, or until the meat is still very red in the center. As the steak cooks, brush on some of the glaze that was used as the marinade. To Broil: Preheat the broiler. Broil the steaks about 4 inches from the heat source for about 4 minutes on each side. Transfer the steaks to dinner plates and serve at once accompanied by the reserved glaze.
    Serves 4 as an entree

    From: HOT BARBECUE by Hugh Carpenter and Teri Sandison, © 1996, used with permission of Ten Speed Press.
    at CompuCook website



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